LABORATORY PROCEDURES

1. Rules to follow:
a. Wear complete cooking outfit: laboratory gown (must be clean, neat and not crumpled or
torn), hairnet or hair cap and closed shoes.
b. Wash hands and arms with soap and water before and after the laboratory activity.
c. Remove rings, bracelets and wrist watches.
d. Dark colored nail polish is not allowed.
e. Bring your own hand towel.

2. Always observe cleanliness and sanitation.

3. Utilize the cooking tools properly.

4. Clean and clear cooking area, sinks, tables, and working/preparation areas before leaving the
laboratory.

5. Weigh and measure all food items before and after cooking to make diet computations easier.

6. The Food Exchange List will be used in the computation of different therapeutic diets.

7. During the evaluation period, students should be prepared to discuss the obsevations made on
the exercise performed.

8. If diet computations are involved in doing an exercise, show all calculations on a separate sheet
and indicate unit of measurements.

9. Submit completed written exercise at the end of laboratory activity.

10. Observe orderliness and proper coordination at all times.

 ACTIVITY 1

TECHNIQUES IN FOOD PREPARATION

Learning the different techniques in food preparation makes the cooking activity easier to
accomplish. Measuring of ingredients, chopping, slicing, coring, peeling are just some of the
necessary preparation jobs. To have an aesthetically pleasing outcome of the diefferent dishes to
prepare, will depend on how well you know the techniques of food preparation. And if you do them
right, you can finish fast, with little effort.

1. MEASURING DRY INGREDIENTS

Pour spoon-sifted or unsifted dry ingredients into the dry measuring cup until
overflowing, catching excess on kitchen wrap. Level off with the straight edge of a knife or
metal spatula. Never tap cup on counter to level; do not press or pack down ingedients
unless recipe specifies (as with brown sugar).

2. MEASURING POWDERED INGREDIENTS

Dip measuring spoon into baking powder, salt or spice and stir to break up lumps. Fill
the spoon to overflowing and then level it off with the straight edge of a knife or metal
spatula. Scrape out with a rubber spatula.

3. MEASURING LIQUIDS
Place liquid measure on a level surface and fill to desired mark. Bend over to check at
eye level for accuracy.

4. PEELING RAW TOMATOES AND POTATOES

Put the potato in boiling water for 10 minutes or more depending on the size of the
potato. And tomato in boiling water for 1 to 2 minutes (shorter time for riper fruits).
Remove and rinse in cold water to stop cooking. Peel and lift off skin.

5. PEELING FIRM FRUITS AND VEGETABLES (carrots, turnips, apples, pears)

Hold fruit or vegetable in one hand and with a floating blade peeler in the other hand,
peel from top to bottom, turning fruit or vegetable as you progress. Trim stem and root
with a small paring knife.

6. CUTTING MEAT OR VEGETABLES IN JULIENNE STRIPS OR MATCH STICKS

Cut into 1/8” slices; stack 3 or 4 slices together and cut into 1/8” wide stips.

7. SLICING FIRM FRUITS AND VEGETABLES

Peel if necessary. Leave whole or half lengthwise, slice straight up and down, pushing
knife slightly forward with each down stroke. Slide knuckles of left hand and allow
vegetable to control thickness of each slice.

8. DICING CELERY, CARROTS AND GREEN PEPPER

Cut vegetables into long strips across to make fairly neat cubes. Make slices much closer
when recipe calls for “finely diced” or “minced.”

9. CHOPPING, DICING AND MINCING ONION

Halve peeled onions lengthwise. Hold on board with cut side down and root end to your
left. Make several slices from tip to root. Do not cut through root. Next, slice from side to
side. Then slice from up to root again, cutting across the first slices. Make all slices as close
together as possible for minced onions, about 1/8” apart for chopped.